This basic formula for klippfisk is adjusted from a formula I found in one of my most loved cookbooks, "Huge Flavors and Rough Edges", by David Eyre and the cooks at the unbelievable Eagle bar in Clerkenwell, London. I think the option of paprika gives the dish a magnificent smokiness, and the tinned tomatoes include some appreciated dampness and also a dash of sharpness. Be cautious with the flavoring as it most likely won't require much, assuming any, salt to be included. A basic green serving of mixed greens and a vast glass of fruity red Rioja would be flawless backups.
INGREDIENTS (SERVES 4-6)
- 800g Klippfisk (Salt Cod) soaked for 24hrs
- 2 large onions, sliced
- 4 garlic cloves, finely chopped
- 2 green peppers, sliced
- 1 (400g) can chopped tomatoes
- 10-15 waxy new potatoes, peeled and quartered
- 2 bay leaves
- Juice of 1 lemon
- Chopped flat-leaf parsley
- 1 teaspoon sweet paprika
- 4 tablespoons black olives
- 3 vine-ripened tomatoes, sliced
- 3 hard-boiled eggs, sliced
- 6 tablespoons olive oil
- Black Pepper
METHOD
- Before using the salt cod you need to soak it to remove the salt. The time it takes to do this varies, but generally 24 hours should do it. Soak the fish in a big bowl cold water and leave in the fridge, making sure to change the water a couple of times.
- Put the soaked cod into a pan of simmering water and cook for 15 minutes until the fish flakes
- When cooked, remove any bones, toss the fish in a little of the olive oil and set aside
- Fry the onions until soft and golden in an oven-proof pan.
- Add the garlic, green peppers, and paprika and cook for a further 2-3 minutes
- Meanwhile, put the potatoes in a pan of cold water and bring to the boil. Simmer for 5 minutes
- Drain the potatoes and add to the onions and peppers. Add the bay leaves, lemon juice, a handful of chopped parsley, the salt cod, can of tomatoes, and some black pepper. Gently mix.
- Cook in the oven at 200ºC for 30 minutes.
- Remove from the oven and sprinkle over the olives and tomatoes.
- Cook in the oven for a further 5 minutes
- Placed the sliced boiled eggs on top, scatter over another handful of chopped parsley and drizzle with olive oil.
- Serve hot with the obligatory bowl of green salad